elegraph's Profile

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Minimum Wage Impact on Restaurant (especially FF) Prices

Gosh, if I knew I could make the same wage as a CEO, I would have gone straight into the fast food business instead of wasting time getting my degree and taking advanced coursework to keep my skills current.

Maybe we should do like the Russians used to do, tell people where they have to work, pay them all the same, and let the government distribute any and all profits to themselves and their friends. But, sadly for some, this is America where the free market reigns and some jobs are worth more pay than others, and I wouldn't have it any other way.

The fast food industry relies on an unskilled workforce, mostly teenagers and young adults passing through to another part of their life and getting some valuable on-the-job training along the way. With training, experience, good work habits and education, these young people could move up to a rewarding career in the hospitality industry. But nobody starts out at the top.

Sep 16, 2014
elegraph in Not About Food
2

Why You Should Refrigerate Tomatoes and Ignore Anyone Who Says Otherwise

Allow under-ripe tomatoes to ripen at room temperature then refrigerate them to retard spoilage. Always refrigerate cut tomatoes.

Sep 16, 2014
elegraph in Home Cooking

food safety & murdering pathogens

Agree with sunshine. In fact, I would use it within 7 days even if it were refrigerated the entire time.

Sep 16, 2014
elegraph in General Topics

Minimum Wage Impact on Restaurant (especially FF) Prices

As an employer, we pay about 25% in various taxes over and above the employee's wage. A person we pay 10.00 per hour costs us 12.50 per hour. Raise that base pay to 15.00 per hour and our costs would be 18.75 per hour, an increase of 41%. However, the customer would not see the entire increase because labor costs typically make up less than 1/3 of a restaurant's total sales.

Sep 13, 2014
elegraph in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

Historically, economies are strongest when they include a robust middle class.

Words of food wisdom that Food Network NEVER taught you.

Don't alter the recipe the first time you make it. Follow it to the letter, THEN tweak it for next time.

Sep 11, 2014
elegraph in Not About Food

Weight Watchers Foodies -- The Back to School Edition! September 2014

I don't know much about Mark Bittman but the only time I've ever lost weight without trying was when I took the 21-day vegan challenge. I still try to eat this way 1 or 2 days a week, and I do not use any crazy substitutes for real food. Eat lots of whole grains, fruit, vegetables, legumes and nuts: the high fiber ensures meals that are filling and satisfying and do not lead to cravings for sugar or fat. Take a vitamin B-12 if doing this for a lengthy time.

Sep 11, 2014
elegraph in Home Cooking
1

Guiltiest Guilty Pleasures

Battered and fried cheese curds. They must be fresh enough to squeak when you chew them. Probably a Wisconsin thing.

Sep 11, 2014
elegraph in General Topics

Soup pots

Thanks for the suggestions!

Sep 11, 2014
elegraph in Cookware

Soup pots

Can anyone recommend a good soup pot that doesn't scorch easily and is easy to clean? What should I be looking for?

Sep 09, 2014
elegraph in Cookware

New California law allows dogs to dine out

My daughter is in total agreement with you. We no longer leave the dog in the car when the outside temps exceed 70. But I think retail establishments could be more dog-friendly, especially if they are going to prosecute us. Except with puppies, I don't think there would be a lot of accidents, and unless the dog is licking your plate you won't get sick if she is nearby. And if a retailer doesn't even deal in food, how can it hurt to let us bring our dog into the store on a leash?

Sep 07, 2014
elegraph in Not About Food

Small town restaurant + Bad experience = Would you go back?

This is what happens when there is no competition. I would go to the bank, get a loan, and start up a restaurant with great food and a polite, attentive waitstaff. Sounds like a niche in the market to me.

Sep 07, 2014
elegraph in Not About Food

Red wine with America beef stew .

First, don't cook with a wine that isn't good enough to drink.

Second, a good dark beer, like Guinness Draught, is amazing in stews (instead of wine).

Lastly, if you don't like red wine or dark beer, leave it out. You will enjoy the stew more without it.

Sep 07, 2014
elegraph in Home Cooking

Sending food back, what about the rest of the diners?

The kitchen could keep your wife's meal under the warmer with little loss in quality while yours is prepared. If her meal includes something that doesn't hold well, like eggs, the chef would probably redo them. I wouldn't expect the kitchen to prepare a whole new meal for her.

Sep 03, 2014
elegraph in Not About Food

Cooked Green and Wax Beans -- Need Your Ideas!

Green beans amandine: toasted slivered almonds and butter with cooked green beans. Wax beans tossed with fresh lemon juice. I like simple preparations.

Sep 03, 2014
elegraph in Home Cooking

Salmon loaf!

Hollandaise sauce (made with Knorr's mix) goes well with salmon patties. Or make a white sauce with dill, lemon and horseradish.

Sep 03, 2014
elegraph in Home Cooking

Are you a herb, spice and seasoning junkie?

Definitely. I like to try new recipes and a variety of cuisines. I have a cupboard for frequently used seasonings next to my stove, 3 spice racks on the wall, and several bins of dried herbs from my garden, various spice rubs and other oddities in my pantry. When I try a new recipe I try to stay true to the ingregients, at least the first time, so if the recipe calls for sumac, I buy sumac...

Sep 03, 2014
elegraph in General Topics

New California law allows dogs to dine out

This summer I've been seeing signs posted around town that it's illegal to leave dogs in parked cars, and violators will be prosecuted. So, does that mean we can bring our dogs into retail establishments (i.e. Walmart and restaurants)? State law says no. What are those of us who travel with our dog supposed to do?

I was checking out in a grocery store when I was paged by a policeman who had been called because my pup was complaining about being left in the car. It was late afternoon, 70 degrees, and I had left her alone for 15 minutes, with the windows cracked. She was learning it was okay to be alone in the car, new experience. The policeman assured me she was okay (well, of course she was).

I came out to the car and with the policeman and the callers watching, I told my dog we would go to Dairy Queen for a "pup cup" (bless you, our local DQ, for this complimentary service to our dogs) and a few minutes later, when I turned into the DQ driveway, I realized the policeman had actually followed me there. (!)

I came away from this experience feeling like a criminal and deeply resenting these do-gooders for their interference.

We travel with our dog when we go out of town, never would leave her in a hot car for more than a few minutes. I think well-behaved dogs should be accepted in retail establishments. Does anyone else agree?

Aug 26, 2014
elegraph in Not About Food

Roast Duck

I LOVED the Leamington! (Future) hubby and I ate there on prom night (50 years ago) and I had my first taste of fried shrimp. I ate the tails and all and loved every bite. This summer I had my first taste of Roast Duck at the Fireside in Hayward, Wisconsin, and I can't believe I've missed out on this my whole life until now. I just saw Chef Anne Burrell's show on roast duck breast and if I can find a good source for duck I am anxious to try this.

Aug 21, 2014
elegraph in General Topics

What "typical American Foods" would you serve to foreigners?

When we entertained clients or co-workers from out of town, the one thing they each requested was our deep-fried cheese curds. Sheesh. Award winning cheeses in Wisconsin, not to mention the best German sausages and beers but no, they really wanted to try the cheese curds. There's no accounting for taste. :>)

Aug 21, 2014
elegraph in General Topics

Unsanitary behavior by restaurant employees

Perhaps she used the handwashing sink in the kitchen and donned clean gloves. Still, it wouldn't hurt to call it to the manager's attention.

Aug 19, 2014
elegraph in Not About Food

What "typical American Foods" would you serve to foreigners?

In Iowa, I believe the pork is breaded and deep fried before being sandwiched. Here in Northwest Wisconsin, pork shoulder is slow cooked, shredded with a fork, seasoned with BBQ sauce mixed in and served on a bun with a side of cole slaw or potato salad. You see it at every pot luck, graduation party, etc.

Aug 19, 2014
elegraph in General Topics

What "typical American Foods" would you serve to foreigners?

We served sloppy joes to a group of guests from South Africa and Zimbabwe. They circled around the table a few times before one of them dared to ask, "What is this and how do we eat it"

Newly single chow-dude and his crockpot

My favorite roast beef recipe is done in the CP. Start with any cut of roast. Smear 1-2 tsp. Heinz 57 sauce over the top (no substitutes). Sprinkle a packet of onion soup mix (dry) over that. Smear a can of cream of mushroom soup (undiluted) over that. Cook on low 8-10 hours until roast is fork tender. Use the cold leftovers in sandwiches with a little horseradish mayo. Our group does this up for our annual ice-fishing trip to Lake of the Woods.

Aug 15, 2014
elegraph in Home Cooking

Mayonnaise safety: A question about salmonella on the shell of the egg (from a skeptic)

Some of your concerns may be addressed by the American Egg Board at:

http://www.aeb.org/

Our family owns a restaurant with an extensive breakfast menu; we sell 15-20 cases of eggs each week. We are not concerned about the outside of the shells. Salmonella occurs in undercooked eggs and is destroyed by thorough cooking. You are far more likely to contract salmonella by mishandling raw chicken.

Aug 15, 2014
elegraph in General Topics

Is it right for restaurants to stop seating people before closing time?

As a restaurant owner, we have a policy of not seating customers within 15 minutes of our closing time. This gives our kitchen staff a chance to begin cleaning up and helps them get off work at a reasonable time and helps us to control our labor costs. By controlling our costs, we can offer more affordable prices to our customers.

Of course, we would never close the door in the faces of late arriving customers; however, we end up with staff hanging around, waiting to clean up, and more than negating any profit we might make no matter what they order. So I say "YES" it is right for restaurants to stop seating people before closing time.

Molasses recall?

Not recently. You can check all recalls at:

http://www.fsis.usda.gov/wps/portal/f...

Aug 14, 2014
elegraph in General Topics

food safety

We place the lettuce in a colander first, then spray it clean and let it drain and dry. Whatever sits in water spreads any bacteria. That's why we thaw frozen food under running water.

Jul 12, 2014
elegraph in General Topics

need a recipe for odd meats

Sounds like the beginnings of a good old-fashioned booya!

Jul 11, 2014
elegraph in Home Cooking

Pickled Herring

We live in Wisconsin so northern pike is commonly pickled here; Lake Superior whitefish work well; herring, ciscoes (lake herring) or cod are fine. I'd avoid the stronger, oilier fish, like salmon, mackerel, catfish, tuna, etc. After the fish is pickled you can add evaporated milk for a creamier version but we like ours pretty tart. The fillets should be cut into 1" pieces so they pickle evenly. Eat them on saltines or your favorite snack crackers.

Jul 11, 2014
elegraph in Home Cooking